Roasted Pumpkin Soup with Apple and Ginger

This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 244 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• 1 small onion, chopped
• 1 tablespoon maple syrup
• ground white pepper to taste
• ½ cup heavy cream (Optional)
• 1 tablespoon olive oil, or more as needed
• 3 cups chicken broth, or more as needed
• 1 apple, peeled and cut into cubes
• 2 (1 pound) sugar pumpkins, halved and seeded
• 1 (1/2 inch) piece fresh ginger, peeled and minced
• ¾ cup water, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.

Step 3

Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.

Step 4

Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.

Step 5

Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.

Step 6

Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.